Chocolate Banana Bread

Found this on The Sisters Cafe and Our Best Bites

Chocolate Swirl Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 large or 4 medium)
2 extra large eggs
1/3 cup plain low-fat yogurt (or sour cream)
1/2 cup semisweet chocolate chips

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

*If you don't have chocolate chips, you can mix cocoa powder with oil. Just look on the cocoa powder box to find the right increments.

*I have a dark non-stick pan and my oven is really hot so I turned it down to 320 degrees and baked it for about 70 minutes. The only thing I would change is too add chocolate chips, not melted, to the batter to make it that much more chocolaty!

*Also I didn't have sour cream or yogurt so I did the old sour milk trick. I mixed 1 TBSP vinegar with 1 cup half and half and it worked great.

Jan's Fluffy Mashed Potatoes

I love these! They go perfect with anything. I usually make these and Jan's BBQ chicken when I have to take dinner to someone. I use two square foil pans, one for whoever and one for us and bake for about 15-20 minutes.

6 large potatoes
1 8 oz package of cream cheese
1 cup grated medium cheddar cheese, plus a little extra to go on top
1/2 cup sour cream
1/3 cup chopped onion
1 egg
2 tsp salt
1/2 tsp pepper (I do more)

Peel and cut potatoes, boil until fork tender. Mash slightly. Add rest of ingredients and with a hand held mixer, beat until fluffy. (Takes a few minutes) Put in baking dish that has been greased with butter, top with more cheese if desired. Cover and bake at 350 for 30 minutes. Can be made ahead of time, just refrigerate until time to bake and bake about 10-15 minutes longer.

Oreo Cake Pops or Bon Bons

This picture is ghetto but THESE ARE SOOO GOOD! You must try them!

Ingredients
1 pkg double stuff oreos
1 8 oz pkg cream cheese
White chocolate
Sucker sticks (optional)

Directions
Blend oreos in food processor or blender
Mix oreos and softened cream cheese in kitchen aid with paddle attachment.
Refrigerate until they are easier to work with.
Roll into balls and dip in melted chocolate.
DEVOUR! Seriously, I could eat the whole batch!

Note* If you want to make them suckers, dip the stick about a half inch into the melted chocolate before sticking it into the ball. Let it harden, then dip the rest of the ball in chocolate

Leek and Goat Cheese Quiche

Im seriously slacking on pictures but, I made this for a baby shower this weekend, it turned out so good! I got the recipe from my Best Recipe Book, it has everything under the sun in it! I need to use it more, but its SOO big (1000 pages, literally) and doesn't have pictures. Its one of those you have to know what you want to make and then go searching for it in this book. But it sure is a good book to have, all the recipes i have tried in it are delish!

Leek and Goat Cheese Quiche

Mix well
2 eggs
2 egg yolks
3/4 c. heavy cream
3/4 c. whole milk
1/2 tsp. salt
1/2 tsp. white pepper
pinch of nutmeg

Saute white parts of 2 medium leeks (washed thoroughly and cut into a half inch dice) in 2 Tbs. unsalted butter until tender.
Crumble 4 oz of mild goat cheese

Put the leeks and goat cheese into a partially baked pie crust, then pour the egg mixture on top.

Bake at 375 for 32-35 min. Or until light golden brown and a knife comes out clean 1 inch from the crust. The middle should be slightly gel like, it will keep cooking once its out.

Serve warm, cold, or at room temp.

You can substitute the leeks for 8 oz of bacon and the goat cheese for gruyere, just add 1/4 cup more of cream and milk to the egg mixture. I made this one too and it was just as good!

Almond Poppyseed Bread

This is from my "Our Best Bites" cookbook. Its SOO good! We ate both loaves in like 3 days!

Almond Poppyseed Bread
3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 1/3 c. canola oil
3 eggs
1 1/2 c. milk
1 1/2 tb. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavoring

GLAZE
3/4 c. white powdered sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. almond flavoring

Preheat oven to 350.
Mix dry ingridients, then add, wet ingredients and poppyseeds. Beat for 1 minute. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (60-40 minutes for mini pans, 50-60 min for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes

Cinnamon Swirl Bread

I am not much of a bread baker. I don't really like doing it. It takes too long and is very easy to mess up. BUT when I found this recipe, I knew I had to try it! It turned out perfectly both times I have made it this week. Thanks Pioneer Woman! (Her pictures are always the best.)

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. (I used butter flavored shortening.) Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. (I skipped this part) Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

* It makes only one loaf, but it is huge. So the second time I made it, I split the dough in half and did 2 mini loaf pans and 1 regular size. The minis turned out great, the single loaf was still good, just not as tall.

Homemade Enchilada Sauce

Okay, I'm not a super huge enchilada person. I like them once in a while, mainly when its really cold outside. Then I found this recipe. AMAZING! I'm not sure where I got it, but it is so good. I will never use canned again.

3 TBSP oil
2 TBSP flour
1/4 cup chili powder
1 TBSP cumin
~Combine in large pot over medium heat, whisking until bubbly. Add:
2 cups beef broth
2 cups tomato sauce
1/2 tsp oregano
1 clove minced garlic
Salt to your liking

Simmer on low for 15 minutes, stirring occasionally. Use in place of canned enchilada sauce. I didn't do the whole 1/4 cup of chili powder and it still had good flavor. Its not a hot or spicy sauce, just a warm heat. Seriously, its so good. :)

(I do the tomato sauce first, and then add some beef broth to the empty can and swish it around to get all the leftover sauce on the sides and bottom.)

This would be good with your Imitation Cafe Rio or with my Cafe Rio Pork Burritos.

I had some shredded pork in the crock pot the other night, wasn't sure what to do with it, so I whipped up this sauce and instead of making and baking the enchiladas (takes forever!) I just did it the quick way!

In Order:
Tortilla
Meat
Smother in sauce
Cheese
Rolled it up
Smothered in more sauce and cheese
Shredded Lettuce
Pico de Gallo and Voila! Super easy and super yummy!!!
*You could always add beans and rice as part of the filling too.

Pina Colada Fruit Salad

This is so simple and super yummy! We all loved it!
I found this in one of my old cooking magazines.

Ingredients

• 1-1/2 cups green grapes
• 1-1/2 cups seedless red grapes
• 1-1/2 cups fresh blueberries
• 1-1/2 cups halved fresh strawberries
• 1 can (8 ounces) pineapple chunks, drained (I used the big can, 16 oz I think?)
  
• 1/2 cup fresh raspberries
• 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
• 1/2 cup sugar
• 1/2 cup pineapple-orange juice
• 1/8 teaspoon almond extract
• 1/8 teaspoon coconut extract

Directions

• In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.

~I didn't measure out the fruit, I just did a bunch of grapes, probably close to 2 cups of each and a bunch of strawberries. I omitted the blueberries and instead put in a big can of drained mandarin oranges. If you are going to eat it all at once, sliced bananas would go nicely too. Also all I could find was pineapple-orange-banana juice so I substituted that. It was so so so good! This can be tweaked very easily to your likes and what you have on hand. It makes a ton of "sauce", I could have easily halved it. And its pretty sweet, I think next time I'll cut the sugar amount in half or omit it all together. Definitely a new favorite! Could easily be served as a desert over angel food cake or even frozen yogurt - the sauce is that good!

Salsa Verde Tostadas

Another keeper I found over at Mel's Kitchen Cafe.

*Plan Ahead: the recipe calls for cooked chicken. Also, the flavor of the chicken or pork intensifies as it marinates so you may want to plan an additional 2-3 hours for that (but it isn’t absolutely necessary).

4 flour tortillas
1/2 cup shredded monterey jack cheese
1/2 cup shredded sharp cheddar cheese
2 1/2 cups cooked, shredded chicken or pork
1 cup green salsa (salsa verde) plus more for serving
1/4 cup plus 2 tablespoons chopped cilantro
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
Toppings: lettuce, tomatoes, sour cream, avocado, etc.

Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.

Meanwhile, in a medium bowl, toss together the chicken (or pork), salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.

Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired. Sprinkle with remaining cilantro. Serve immediately with additional green salsa if desired.

~I used shredded pork and let it marinade for about an hour. The tortillas cook up nice and crispy, I was worried they would be soggy but they weren't at all. Dallas loved this one and Carter thought it was pizza, haha.

Veggie Chicken Nuggets - Homemade

(Not the best pic, but I hope you can see the veggies in there!)

Okay, I have a lot to say about this recipe! From Cheeky Kitchen (click to see her post, way better than mine!)

1 (14 oz.) package California Veggies, thawed and drained
1 egg
1/2 lb. ground chicken (or turkey)
1 tsp. onion salt
2 c. panko bread crumbs
Salt & pepper to taste
Put the veggies and egg in a blender. Blend until pureed. Pour puree into a large bowl. Add the ground chicken and onion salt. Mix together with a fork until well mixed. On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the crumb mixture until it’s about 1/2″ thick. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture.
Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray. Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through.

We loved these! Carter downed them and even Dallas liked them! And they have lots of veggies in them so I was happy.

***I have found the easiest way for me to make these is to just shape the chicken/veggie mixture in my palm and then dip it into the panko. Also we love the lemon pepper panko crumbs for these. It takes some extra time to individually shape each nugget (I do bigger patties for me and Dallas) but the boys love these and I love that they are eating veggies without knowing it!
Overall, so worth the extra effort and will be making these regularly!!!!

Oatmeal Pancake Mix

I found this recipe over on Mel's Kitchen Cafe (link) a while ago, printed it out, and then forgot about it. Until last week. And I am so kicking myself for not making this sooner! I have made these pancakes almost every day for a week straight and we love it!

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around! (Candria buys the little containers of buttermilk, which are 1 cup exactly, and keeps them in the freezer just for this recipe.)

These are so yummy with the Peach Vanilla Syrup (link) that I made this summer. Definitely making that again this summer!

Banana Cookies

I love these cookies. I get sick of making banana bread or banana cake so these are a nice change to use up ripe bananas.

2 cups flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1/2 cup butter, kinda soft but not too soft
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup mashed bananas (about 2 large)
1/2 c chopped walnuts (which I never use cause I never have on hand but I'm sure they would be good!)

Combine dry ingredients. In large mixing bowl, beat butter for 30 secs. Add sugar and beat until fluffy. Add eggs and vanilla and beat well. Add dry ingredients with banana alternately, mixing well after each addition. Stir in walnuts. The dough is super soft and sticky. I even went to the store and bought a new cookie dropper just to make these! I err on the small side cause they do spread while baking.

Grease cookie sheets well. (Or use parchment paper) Bake at 375 for 10-12 minutes. Even if you over bake them a bit, they are still soft and yummy! Remove immediately from cookie sheets and cool on wire rack.

Banana Butter Frosting
2 cups powdered sugar
1/4 cup mashed banana
2 tbsp soft butter
1/2 tsp vanilla

Mix well. Frost cooled cookies. It is a little runny so add more sugar if you'd like.

Super yummy!!

Garlic Mashed New Potatoes

I found this recipe a few years ago and we love it! From McCormick's website

INGREDIENTS

2 pounds red potatoes, quartered or baby red potatoes, halved

1/2 cup grated Parmesan cheese

1 1/4 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning

1 teaspoon McCormick®California Style Garlic Powder with Parsley

1 cup milk

1/2 cup sour cream

2 tablespoons butter

DIRECTIONS

1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to medium; cook 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan on low heat.

2. Sprinkle with Parmesan cheese, Steak Seasoning and garlic powder. Mash potatoes, gradually adding milk, sour cream and butter. Mix until potatoes are fluffy.

3. Serve immediately. Or, spoon into lightly buttered 1 1/2-quart baking dish; cover. Keep warm in 250°F oven until ready to serve (up to 1 hour).

Tips

Make Ahead Tip: Place mashed potatoes in greased baking dish; cover. Refrigerate overnight. Reheat in 350°F oven for 30 minutes.

**This one is also good: Garlic Mashed Potatoes

Everything Cookies

I kinda threw these cookies together the other night when I was craving coconut, peanut butter, butterscotch and chocolate chips all in one.

Original Recipe
1/2 c butter (1 stick)
1/2 cup peanut butter
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 cup flour
1/2 cup quick cooking oats
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips**

Cream butter, peanut butter, sugar, and brown sugar together; beat in egg and vanilla. Add flour, oats, baking soda, and salt and mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 for 10-12 minutes.

**I substituted the 1 cup of chocolate chips for 1/2 cup mini chocolate chips and 1/2 cup butterscotch chips. I absolutely love butterscotch and chocolate chip cookies, they are my favorite! I also added in about 1/2 cup of shredded coconut. I don't know why, but I like using mini chocolate chips in cookies better than the regular size.

Also, I am lazy so I line my cookies sheets with parchment paper then I don't have to wash them. :) 10 minutes was about perfect for these cookies.

(The original recipe can be found in Jan's white Taste of Heaven cookbook, page 203.)

Pudding Pops

Okay, since having Wakely I haven't really cooked much. We have limited items in the pantry and fridge since Kyle has been doing the shopping haha. So here my small contribution to the recipe blog for the time being. These look so good. And even though its ZERO degrees here, I still want to make some. I have even been eating otter pops the last few days... haha.

And im even too lazy to copy all the pictures and put them on so you'll just have to use the link :) I can be lazy, I just had a baby! LOL

http://www.ourbestbites.com/2009/07/kids-week-frozen-pudding-pops.html